2926 Epaule de Porc Shoulder of Pork

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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The shoulder of pork when boned out, salted, rolled and smoked is prepared in the same way as ham. Salted, it is frequently used as an ingredient for the preparation of special local soups in France, these being referred to as Potées.

The fresh shoulder of pork can be roasted and served with any of the garnishes applicable to the best end and spare ribs of pork as well as pork cutlets. However, the joint is really too ordinary for anything other than the family table.

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